Ingredients
1 lb of raw deviened shrimp 1/2-small diced other 1/2-smashed
1,1/2 bunch scallions small diced reserve 1/3c for sauce
1/3 c chopped parsley
3 egg yolks
1/3c worcestershire
1/8-1/4c mayonnaise
15 dashes tobasco
juice of 2 lemons reserve 1/3 for sauce
2 cups panko bread crumb
grilled corn salsa
4 ears of corn lightly brushed with oil and grill till golden brown, let cool and cut kernals off
6 plum tomatoes small diced
1 each red, orange and yellow bell pepper small diced
1-2 minced jalapeno(add to desired heat)
1 small diced red onion
1 bunch basil julienned
marinade for salsa
juice of limes
1/4cup red wine vinegar
2 tbsp water
1/2 cup olive oil
1/2 tsp salt
1 tsp mexican chili powder
let salsa marinade 3 hrs or best over night to extract all the flavors
Preparation
blend mayonnaise, worcestershire,tobasco,egg yolks and parsley. slowly add wet mix to shrimp till you get a wet but tacky texture then shape into slider shape and pat in panko and set on wax paper lined tray. once done let set in fridge for at least 1/2hr then heat a non-stick skillet on medium heat with 2tbsp oive oil till hot then 4-5 at a time cook 2 minutes on each side or until golden brown and cooked through. once to desired color place on paper towels to drain off excess oil.
to make sauce: mix 2 tbsp mexican chili powder reserved scallion reserved lemon juice 3 tbsp mayonnaise
